I am re-posting my original review dated August 16, 2011: I had a lot of fresh tomatoes that I needed to use, including some super sweet cherry tomatoes and baby romas, so I went about this a little differently. I chopped all my tomatoes and threw them in the pot including the skins, seeds and juices that had accumulated on the cutting board. I sweated them, covered, along with the onions and carrots as the recipe instructs. Then I added the chicken broth, black pepper, basil, celery salt and garlic powder and simmered, again covered, for another hour. I allowed the soup to cool somewhat and pureed it with my emersion blender right in the pot. Then I forced it through a fine sieve, discarding the skins and seeds that were left behind in the sieve. At this point I seasoned it with the sea salt, and less sugar than indicated, because some of my tomatoes were very sweet. Because I intended to freeze this I did not make the roux and add the milk. I will do that step when thawing/re-heating the soup, although I will say, it is delicious just as is. This soup is a wonderful way to highlight the taste of fresh summer tomatoes. The seasonings are perfect, enhancing the tomato flavor without overpowering it. I should note that my photo was taken before adding the roux/milk mixture. Thank you SHORECOOK, and thank your hubby for this wonderful, classic tomato soup! YUM! Yield was 9 cups of soup.
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I am re-posting my original review dated August 16, 2011: I had a lot of fresh tomatoes that...